Sweet Potato Bean Soup Recipe

“I felt like making some black bean soup, but I had a sweet potato that needed to be used, so I combined the two and created this delicious soup!” explains Michelle Sweeny of Bloomington, Indiana. This fast soup combines the creaminess of sweet potato with the crunch of corn and bell pepper.

Nutritional Facts

Directions

Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until tender. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside.

In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender. Stir in cilantro and cumin; cook and stir until vegetables are tender. Add the beans, corn, water, tomato sauce, salt, pepper and reserved sweet potato puree; heat through. Garnish with green onions and tomato.Yield: 4 servings.

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"I made this soup tonight for a light dinner for my husband and I. I only made a couple of changes- replacing the water with chicken broth and topping with reduced fat sour cream. We really enjoyed the soup like this. I think when I make it next time, I will add a chopped jalapeno as well as we like spice. I especially enjoyed the fact that this soup went together very quickly, allowing me to serve a healthy meal after a long, busy weekend."